Blueberry crisp (pie fill
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Blueberry crisp (pie fill
  Pie  
Last updated 6/12/2012 1:09:24 AM. Recipe ID 36328. Report a problem with this recipe.
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      Title: Blueberry crisp (pie fill
 Categories: 
      Yield: 100 Servings
 
  1 1/2 lb BUTTER PRINT SURE
      1 lb CEREAL ROLLED OAT
  1 1/4 lb FLOUR GEN PURPOSE 10LB
  2 1/2 lb SUGAR; BROWN, 2 LB
 24 1/2 lb PIE FIL BLUEBERRY #10
  1 1/2 ts BAKING POWDER
  1 1/2 ts BAKING SODA
      1 tb SALT TABLE 5LB
 
  PAN:  18 BY 26-INCH SHEET PAN                    TEMPERATURE:  375 F.
  OVEN :
  
  1.  USE BLUEBERRY PIE FILLING.
  
  2.  POUR 12 LB 4 OZ (ABOUT 5 1/2 QT) INTO EACH GREASED PAN.
  
  3.  COMBINE FLOUR, BAKING POWDER, BAKING SODA, SALT, ROLLED OATS,
  BROWN SUGAR AND BUTTER OR MARGARINE; MIX ONLY UNTIL BLENDED.
  
  4.  SPRINKLE 2 1/2 QT MIXTURE OVER FRUIT IN EACH PAN.
  
  5.  BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
  
  6.  CUT 6 BY 9.  SERVE WITH SERVING SPOON OR SPATULA.
  
  Recipe Number: J00806
  
  SERVING SIZE: 1 SPOONFUL
  
  From the  (actually used today!).




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Recipe ID 36328 (Apr 03, 2005)

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